Banana Cream Pie Cheesecake Bars featured image
Banana Cream Pie Cheesecake take 5 fast minutes to prepare and bakes into the best bars that you can hold in your hand. This 2-in-1 grab and go dessert is rich, creamy and delicious!
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Table of Contents
  1. About Banana Cream Cheesecake Bars
  2. Why We Love This Banana Cream Cheese Bars Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Banana Cream Pie Cheesecake
  7. Tips for making Banana Cream Pie Cheesecake Bars
  8. How to Store Cheesecake Bars
  9. Frequently Asked Questions
  10. More Easy Cheesecake
  11. Banana Cream Pie Cheesecake Bars Recipe

Banana Cream Pie Cheesecake Bars are the best combination of a classic cream pie fused with a cream cheesecake filling, and baked into a delicious dessert bar.

This easy recipe takes only 5 minutes to prepare by making a crunchy no-cook Oreo crust that sits below a creamy banana cheesecake mixture.

About Banana Cream Cheesecake Bars

Our Banana Cream Pie Cheesecake Bars turn two traditional treats into the best banana-flavored dessert, served as a grab-and-go square instead of a slice.

It takes only 5 minutes to make an Oreo cookie crust, beat the cream cheese with sugar, cornstarch, egg, mashed banana, whipped cream, and vanilla to form the cheesecake filling, and place it in the oven to bake banana cheesecake bars.

While a classic banana cream cheesecake recipe often calls for an instant banana cream pudding mix to stabilize the filling, I prefer cornstarch as a thickener and real mashed bananas for its sweet flavor.

I love how the buttery crust is sturdy enough to sit solidly beneath the cheesecake layer and hold its shape so I can hold it in my hand.

Why We Love This Banana Cream Cheese Bars Recipe

  • Quick and easy to make.
  • Uses simple kitchen staple ingredients.
  • Rich and decadent banana cream cheese dessert.
  • Packed with real bananas so you don’t need banana pudding for flavor.
  • Single-serving squares of 2 sweet treats baked into each bar.
  • Perfect for parties, potlucks, cookie platters, or simply for snacking.

More Easy Banana Dessert Recipes

Banana Cream Pie Cheesecake Bars ingredients

Ingredients

  • Vanilla Oreo cookies: You can also use Nilla wafers if you prefer. 
  • Salted butter
  • Cream cheese
  • Granulated sugar 
  • Cornstarch 
  • Eggs
  • Bananas 
  • Heavy whipping cream 
  • Pure vanilla extract 

Substitutions and Additions

  • Create Your Crust: Instead of vanilla Oreos, you can make or buy a graham cracker crust, or use crushed gingersnaps, Nilla wafer cookie crumbs, shortbread cookies, or sugar cookies to create your crust. You can even do a crustless version!
  • Tasty Toppings: Feel free to add a dollop of Cool Whip, a banana slice, a sprinkle of cinnamon, a drizzle of caramel or chocolate sauce to each square slice.
Banana Cream Pie Cheesecake Bars with a bite
  • Measuring spoons in various sizes 
  • Measuring cups in various sizes 
  • 8×8 pan
  • Parchment paper 
  • Cooking spray 
  • Blender or food processor 
  • Medium bowl
  • Flat glass 
  • Large bowl
  • Hand or stand mixer 
  • Fork 
  • Knife 
  • Cutting board
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How to Make Banana Cream Pie Cheesecake

  1. Create The Crust: Pulse Oreo cookies until fine and add combine with melted butter. Press the crust into the base of the pan and flatten. Chill in the fridge until the filling is complete.
    Pro Tip: Using a flat glass, or measuring cup works well.
  2. Make The Cheesecake Mixture: Beat the cream cheese until smooth. Add sugar and cornstarch and blend again. Add 1 egg at a time, blend, then pour in banana, whipped cream and vanilla. Beat one last time and spread it over the crust.
  3. Bake: Bake at 350 degrees Fahrenheit for 15 minutes, then lower to 200 degrees Fahrenheit and bake for an additional hour.
    Pro Tip: The cheesecake should only jiggle in the very middle. If not done, continue baking in 5-minute increments. 
  4. Cool: Cool completely. Chill in the fridge overnight or at least 8 hours.
    Pro Tip: If any edges look tight after cooling, you can run a knife to loosen them.
  5. Slice and Serve: Slice into 16 squares and serve. Enjoy!

Tips for making Banana Cream Pie Cheesecake Bars

  • To cut clean squares, it’s helpful to run your knife under hot water and dry it with a paper towel before cutting the cheesecake into bars.
  • To bring cold eggs from the fridge to room temperature, let sit on kitchen counter for 1 hour (no longer than 2 hours).
  • When lining your pan with parchment paper, I recommend leaving the edges slightly higher than the pan to help lift the cheesecake out after cooling.

How to Store Cheesecake Bars

You can keep your cheesecake bars in the fridge for up to 5 days if you are making them ahead or have leftovers. You can also freeze these bars for a few months. Just make sure to precut them into squares.

Place the squares on a baking sheet, freeze them for a few hours, and then once solid they can be transferred to a freezer bag for longer storage without having your bars stick together.

Banana Cream Pie Cheesecake Bars stacked up on the plate

Frequently Asked Questions

Do cheescake bars have to be refrigerated?

Yes, these bars must be stored in the fridge. Just like a traditional cheesecake, these banana cream pie cheesecake bars contain dairy products, so they must be kept refrigerated. However, with the pan covered, they can safely stay at room temperature for 3-4 hours at a party.

How should I soften my cream cheese?

To soften your bricks of cream cheese, simply remove them from the foil and place them on a microwave-safe plate. Heat in the microwave for 20-30 seconds or until softened. You can also leave them on the kitchen counter for 1 to 2 hours to soften to room temperature. Don’t leave cream cheese at room temperature for longer than 2 hours or it could start to grow bacteria that could lead to food-borne illness.

Banana Cream Pie Cheesecake Bars cut into squares

More Easy Cheesecake

5 from 1 vote
Banana Cream Pie Cheesecake Bars featured image

Banana Cream Pie Cheesecake Bars

Serves — 16
Banana Cream Pie Cheesecake take 5 fast minutes to prepare and bakes into the best bars that you can hold in your hand. This 2-in-1 grab and go dessert is rich, creamy and delicious!
Prep Time 5 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 20 mins

Ingredients
  

  • 24 vanilla Oreo cookies
  • ½ cup salted butter melted (1 stick)
  • 16 ounce (2 8-ounce) bricks cream cheese softened
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 eggs room temperature
  • 1⅓ cups bananas mashed (2 large, or 3 medium)
  • cup whipping cream
  • ½ tablespoon pure vanilla extract

Instructions
 

  • Preheat oven to 350 degrees and line an 8×8 pan with parchment paper. Lightly coat with a non-stick food safe spray.
  • In a blender or food processor, pulse Oreo cookies until fine, and add to a bowl with 1 stick of melted butter.
  • Put the crust into the base of the pan and flatten as evenly as possible, and chill in the fridge until the batter is complete. Note: Using a flat glass, or measuring cup works well.
  • In a large bowl beat 2 bricks of cream cheese until smooth. Then add ½ cup granulated sugar and 2 tablespoons of cornstarch and blend again.
  • Adding in 1 egg at a time, blend just until the deep yellow of the yolks are gone.
  • Pour in mashed banana, whipped cream and ½ tablespoon of pure vanilla, and beat one last time before adding to your pan.
  • Bake cheesecake at 350F for 15 minutes, then lower to 200F and bake for an additional hour. The cheesecake should only jiggle in the very middle if it does not add bake for longer starting in 5-minute increments.
  • Allow the cheesecake to cool completely. If any edges look tight after cooling, you can run a knife to loosen them. Chill in the fridge overnight or at least 8 hours.
  • Place on a cutting board and remove from pan, slicing into 16 squares!

Jenn’s Notes

Storage:
  • To Store: You can store your cheesecake bars in the fridge for up to 5 days.
  • To Freeze: You can freeze these bars in a freezer bag for a few months.
Tips:
  • To cut clean squares, it’s helpful to run your knife under hot water and dry it with a paper towel before cutting the cheesecake into bars.
  • To bring cold eggs from the fridge to room temperature, let sit on kitchen counter for 1 hour (no longer than 2 hours).
  • When lining your pan with parchment paper, I recommend leaving the edges slightly higher than the pan to help lift the cheesecake out after cooling.

Nutrition Info

Calories: 302kcal | Carbohydrates: 25g | Protein: 4g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 214mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 669IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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